No-Bake Strawberry Icebox Cake

Tuesday, June 18, 2013

This past
weekend was a busy one with the Toronto Wine & Spirit Festival and Father’s
Day celebrations. Usually we plan out a
huge menu for family gatherings but instead we made it a lot easier and laid-back by making my dad a large BBQ dinner.
We cooked chicken and beef kabobs, greek potatoes, grilled peppers,
potato salad, homemade tzatiki and for dessert, this EASY as hell no-bake
strawberry icebox cake!

I was a
little hesitant with this recipe because it’s only 4 ingredients but I was
pleasantly surprised at how good this dessert turned out to be. The graham crackers absorb some of the
moisture from the whipped cream which makes them turn into a cake-like
texture. The result is a very light and
fluffy dessert that is generally quite healthy especially if you make your own
whipped cream. Make sure to refrigerate this cake for at least 3 hours or more, you want to be sure that the graham crackers have softened completely before serving. The only problem with this
dessert is that it is so light that you’ll likely want a second piece, or maybe
that was just me. So glad I found this
recipe as it is the quickest and most delicious no-bake recipe to whip up for
any summer gathering. Your guests will definitely think that you put a lot more
effort into this cake than you really did.

1. Spread a
small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place
5 graham cracker sheets down the middle and break 2 more sheets into crackers
to fit down the sides. Lightly cover the top of the graham crackers with more
whipped topping and then a layer of sliced strawberries. Repeat three times,
until you have four layers of graham crackers (you may be a few crackers short
on the top layer, but that’s ok). You’ll end with a layer of strawberries on
top.

2. Place milk
chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until
melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate
covered for at least three hours, or until the crackers have softened
completely. Cake will last well for two days. It will still be good on the
third day, but the strawberries will start to get juicy and leak into the
whipped topping. It will still taste good, but it won’t be as pretty.

I've made this before (after seeing it on Pinterest) and loved it. It is so good and so easy! Your making me want to make it again now. :)Sounds like you had a great weekend full of good drinks and food!